Ingredients:
4 tbsp salted butter
1 diced onion
1 peeled and diced potato
2 peeled and sliced carrots
1 lb. of yellow squash, sliced
2 tbsp flour
4 cups vegetable stock
2/3 cup Heavy Cream
½ tsp paprika
¼ tsp cayenne pepper (optional)
¼ tsp nutmeg
Salt and pepper to taste
Recipe
Previously offered as part of our annual Thanksgiving To Go ready-to-serve meals, this beloved recipe has now been retired as a Thanksgiving To Go offering, and we're making the recipe available to you! Enjoy this delicious recipe, perfect for cozy fall and winter days.
1. Boil the potatoes until fork tender. Set aside.
2. In a pan, sauté the onions for 2 minutes.
3. Add potatoes, carrots and squash with the butter, and stir until butter is melted.
4. Add flour, and continue stirring.
5. Cook over medium heat for 3-4 minutes, stirring frequently.
6. Slowly stir in vegetable stock, and cook until vegetables are tender.
7. Add cayenne pepper and paprika.
8. Purée, and return to pot. or use an immersion blender in pot.
9. Stir in the heavy cream.
10. Add spices to taste.
11. Heat through, add nutmeg and serve.